CAKES

Best Chocolate Swiss Roll With Strawberry Filling

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Chocolate Swiss Roll
- - - - - - - recipe below this ad - - - - - - -

chocolate swiss roll

A Chocolate Swiss Roll Cake is an impressive dessert recipe that is not difficult to make.

With a few tips and tricks, you can make this wonderful chocolate cake roll filled with sweet meringue buttercream and coated in a shiny chocolate glaze. Slice, serve, and you will wow your family and friends with this chocolate treat.

Ingredients:

  • 1 1/2 package Baker’s semi-sweet chocolate, divided
  • 6 tbsp butter
  • 4 large eggs
  • 1 cup flour, divided
  • 1/2 tsp baking soda
  • 2/3 cup of water
  • Block of cream cheese, softened
  • 3/4 cup powdered sugar, divided
  • 3 cups thawed cool whip (or you can use stabilized whipped cream)
  • Freeze dried strawberries
  • Fresh strawberries, diced

How to make Chocolate Swiss Roll:

Cake:

  • Preheat oven to 350.
  • Spray 15×10 in pan with cooking spray, line with parchment paper (or use a silicone liner), spray again.
  • Microwave 3oz of Baker’s chocolate and butter for 1 1/2-2 minutes or until butter is melted. Stir until chocolate is melted. Add granulated sugar, mix well.
  • Beat eggs in a large bowl for 3 minute or until thickened, blend in chocolate mixture.
  • Add 1/4 cup of flour and the baking soda, beat until just blended. Add remaining flour alternately with water.
  • Spread evenly onto the pan.
  • Bake for 15 minutes or until cake is springy.
  • Sprinkle/sift powdered sugar onto warm cake. Invert cake onto a tea towel/parchment paper/silicone liner, remove whatever you used to line it with originally and sift more powdered sugar over the whole cake.
  • Roll cake and cool completely at room temperature.

Filling:

  • Beat cream cheese and remaining powdered sugar.
  • Crush up freeze dried strawberries and beat. I don’t have a measurement for this, I just did it until I got the taste I wanted.
  • Gently stir in 1 1/2 cups of cool whip or whipped cream.
  • Dice fresh strawberries and gently stir in until completely combined. I did about 5 or 6, just measure with your heart lol.

Assembly:

  • Unroll cake carefully, remove tea towel/parchment paper/silicon liner.
  • Spread filling onto the cake, covering completely.
  • Roll the cake up again carefully, place seam-side down on a platter or wherever you plan to store it.
  • Carefully cut just the ends of the cake off.

Ganache Topping:

  • Microwave remaining Baker’s chocolate and remaining cool whip/whipped cream for 1 1/2 minutes or until chocolate is completely melted, stir after 1 minute, cool for 2 minutes.
  • Pour on top of the cake and spread evenly across the top and sides.
  • Cover and refrigerate for 1 hour.

Enjoy your Chocolate Swiss Roll.

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